Scones

Heat oven to 500 degrees.

2 ¾ cup of all purpose white flour
(White Lily pastry flour or alternate 1 cup of pastry (not cake) flour)
2 teaspoons of baking powder
½ tsp of salt
sift flour mixture five times
set aside
whisk together
1 cup of buttermilk
½ cup of olive oil
½ cup of sugar
1 egg

have ½ cup of raisins and ½ cup of frozen raspberries ready to go
oil sheet or use parchment paper
have a 3” biscuit cutter ready
whisk two eggs and a pinch of salt in a bowl -- set aside

Make a well in the middle of the sifted flour mix, pour in the milk-oil mix and sprinkle the raisins on top. Blend the flour into the liquid raisin mixture with a wooden spoon, working from the inside out and mixing as slightly as you can. The dough will come together easily and quickly. Turn it out onto a large sheet of waxed paper and cover it with another, so that you can pat it into a rectangle and inch high. About 8X10 inches.

Remove the top sheet and scatter the frozen berries over half of the rectangle and fold over the other half. Cover with waxed paper again and roll or pat the rectangle until it is an even 1 ½ inches high. Remove the top sheet and cut rounds. Dipping the cutter into flour between cuts. Glaze the tops with the beaten egg mixture and chill in fridge for 10 minutes; glaze scones once again.

Put the tray in the oven and turn the temperature down to 425 degrees. Bake for 15 minutes for 2 ½ “ scones 18 min for 3” scones. Resist the urge to cook longer.